April Fool's Party Menu

it was my second attempt at the chinese fish fillet in tausi sauce. this time, i was easy on the salt.

my test group included two of my oldest friends and their significant others. i haven't received any complaints about upset stomachs so i guess it was fine.

thanks for helping out, Hazel and Peter. and thanks for being my guinea pigs, Paul and Colby.

Menu:

MOJOS
Ingredients:
Potatoes
Pepper
Salt

1. Scrub the potatoes (do not peel) until the skin comes off.  Slice potatoes (wedges or chips, it's up to you)
2. Soak them in water for a few minutes.  Then drain.
3. Transfer potatoes to a covered container/bowl (kahit baunan) and sprinkle salt and pepper.  Put a lid on the bowl and SHAKE!
4. Deep fry until golden brown.  Repeat step number 3.

GARLIC MUSHROOMS (Peter's recipe)
Ingredients:
Butter
6 cloves of garlic
1 can button mushrooms
a little soy sauce (or knorr seasoning)

1. Melt butter and sautee garlic.
2. Add mushrooms and a little soy sauce or seasoning. Mix mix ng konti.

FISH FILLET IN TAUSI SAUCE
Ingredients:
Cream dory fillet (cut into cubes... or as cube-y as possible)
Cornstarch
Eggs

Garlic
Onion
Spring onions (about 5 stalks) cut into 1" pieces
Bell Pepper
Black Beans
Water
Oyster Sauce
Black Pepper

1.  Coat the fish in cornstarch, dip in egg wash and then add another layer of cornstarch.
2.  Deep fry the fish until golden brown.  Do this in batches.  Set aside.
3.  In a separate pot, sautee onion and garlic.
4.  Add black beans and spring onions.
5. Add water, oyster sauce, bell pepper and a dash of black pepper.  Let it boil and simmer for a couple of minutes then add the fish.

childhood favorite

today, i attempted to make a childhood favorite a second time.  it's the less popular version of tokwa't baboy, similar to adobo.

the first time i tried to cook tokwa't baboy, i sliced the siling labuyo thus, it ended up just the way my dad used to make it... the burning sensation that slowly creeps into your mouth about 15 seconds after the food touches your tongue.

the second time, i barely feel the presence of the treacherous red pepper.

TOKWA'T BABOY

pork, sliced into cubes

tofu, sliced into cubes

black beans/tausi (don't include the sauce and wash the beans to lessen saltiness)

black pepper

soy sauce

water

onion, chopped (pang-gisa lang)

sugar

siling labuyo (totally optional)

1. Fry the tofu and set aside.

2. Sautee onion and when it's translucent, add the tausi.  

3. Add the pork. Gisa ng konti

4. When the pork is cooked, add the water, soy sauce, a dash of black pepper and sugar.  Let it boil. (you may laugh the evil laugh while occasionally stirring).  And this is when you can add your siling labuyo.

5. After most of the liquid has evaporated, add the tofu.  And....

VOILA!

 i do have to work on  my presentation, though.